Usually this type of phrase is reserved for a blonde haired fabio when he’s talking about margarine.
But this particular phrase has been coming out of my mouth lately. Even more so from members of my family.
I never used to be one for baking bread. In fact the last time I contemplated baking bread, we had a bread making machine in the kitchen.
Since turning GF I’ve added a couple of breads to my kitchen apron belt. Banana bread, peach and apple bread, raspberry and sultana bread, chocolate banana walnut loaf, apricot and lemon cinnamon bread and pineapple and coconut loaf to name a few.
But it didn’t happen overnight. I can remember my first triumphs and most clearly, my first and biggest failures.
Failures in rise, texture, dryness (as in too much), under cooked or the biggest failure, the taste.
Lately however I have seemed to have gotten my groove on and since becoming GF nearly 12 months ago, I’ve noticed I’ve influenced a few around me to also give it ago.
Most prefer it. In fact, most don’t even miss it. I know I don’t. ‘
I used to think I wanted wheat or the products containing it so it’s funny how since finding out that these products and the gluten within them are the reason that I’ve been so ill in the past has managed to turn me off them completely.
The secrets to a wheat free existence? It’s all in the staples. I thought I would share some of mine 🙂
Plain GF flour – for basic baking, slightly dry texture but good for pancake or muffin base. Why waste time trying to combine multiple flours when some of the pre-done (bob’s) flour is one of the best you can get?
Coconut flour – good for adding a bit of extra flavour but don’t use it as a complete substitute or it will end up feeling like you are eating a mouth full of coconut fluff. Crumbly and dry.
GF baking powder – my godsend and secret weapon for rising or at least lifting
Coconut oil – awesome for solidifying chocolate type biscuits or adding moisture to cakes. Think rich chocolate crackles or chocolate Torte.
Olive oil – great for muffins and biscuits
Maple Syrup – sweet hit without the spike in glucose
Chia seeds – Brings together mixture without drying it out
Bi-carb soda – an extra hit for rise
Buckwheat flour – perfect for pancakes or for savoury mini muffins/Quiches
Self raising GF flour – I hardly use this, find it isn’t as smooth or nice as Plain and can be a bit too dense
Polenta – excellent for adding some density to cakes
Almond Meal – my go to for creating friand type consistency or a good crunch in biscuits. Also combine it with LSA and dates for a wicked crumble on top of muffins or use as a crunchy base for tortes.
Quinoa flakes or Quinoa – great for adding to peanut butter/sultana cookies for crunchiness
Rice flour – Combine it with some almond meal for a near perfect shortbread type consistency for biscuits
Cinnamon/Allspice/Nutmeg – love these spices perfect with nearly everything including pumpkin, herb and fruit based recipes
Almond milk – the best for cooking/baking. It’s creamier and better consistency, rice milk doesnt combine as well and soy can be a bit too harsh
Dates/sulantas – when needing moisture these do the trick I add them to most of my recipes.
Honey – Used sparingly, no more than a tablespoon per batch adds a touch of sweetness
Ricotta/greek yoghurt – when mixed with maple/honey and a bit of lemon can make the best icing or filling along with cane sugar-free jam.
There are plenty more but these are my basic essentials, I would love to hear of any other GF/SF/DF tips for cooking staples out there 🙂
x
J
defloured daily 